Synopses & Reviews
The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of food and beverage products. Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals. Topics covered also include: Dairy products and wine flavors; Formation of flavors; Tenderization of meat; Migration of chemicals in food packaging; Antioxidants and health; Quality control The biotechnical generation of aromas is addressed in depth and new technical information on sensory evaluation and on analytical techniques are covered. Theories of quality development based on scientific research are presented as well as research that will lead to enhanced food quality. Food Flavor and Chemistry: Explorations into the 21st Century will be of interest to a broad spectrum of workers advancing flavor chemistry, food product research and development as well as those in the quality control area.
Synopsis
The Special Publications series is a collection of books produced from the proceedings of international symposia.
Synopsis
The Special Publications Series is a collection of books produced from the proceedings of international symposia. Editors bring together contributions from authorities in the field and the books provide snapshots of the latest developments of that field.
Synopsis
The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of food and beverage products.
Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals.
Topics covered also include:
- Dairy products and wine flavors
- Formation of flavors
- Tenderization of meat
- Migration of chemicals in food packaging
- Antioxidants and health
- Quality control
The biotechnical generation of aromas is addressed in depth and new technical information on sensory evaluation and on analytical techniques are covered. Theories of quality development based on scientific research are presented as well as research that will lead to enhanced food quality.
Food Flavor and Chemistry: Explorations into the 21st Century will be of interest to a broad spectrum of workers advancing flavor chemistry, food product research and development as well as those in the quality control area.
Synopsis
Of interest to a broad spectrum of workers advancing flavor chemistry, food product research and development as well as those in the quality control area, this book provides an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals.
Synopsis
This book provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals.
Table of Contents
Overview; Dairy and Wine Flavors; Composition; Formation of Flavors; Analysis; Antioxidants and Health;Quality